WTF: The Easiest Stir-Fry Ever

Yea yea, I know, I haven’t posted a recipe since April. I don’t really have an excuse – I just haven’t been writing much, though cooking plenty. So let’s just skip all the apologies and whatnot and get down to business.

If you saw my post on the SlowCarbSnacktime Facebook the other day, I mentioned that I want to start a new series of posts for the blog entitled “What’s in The Fridge” or WTF. After some feedback from friends and readers, I realized what the people want: fast and easy options for living a slow carb life. Many of my recipes comes from the same “base” recipe – once you know how to cook a type of dish or protein, you basically have free reign to make it your own, fit it to your needs and the foods you have on hand. I’ll be sharing some of these “build-a-bear” style recipes to help you get things started, with some ingredient recommendations to make it your own.

Before we get started with the recipe, a mini update just to say that I have changed my Instagram username. Neither blog nor their respective Facebook pages will be changing, but I decided to update my IG to something more inclusive of the actual content I post and to better reflect my personality. You can now find me on Instagram @lipsticksanddeadlifts.

On to the easiest stir-fry ever! Due to the make-your-own style of this recipe, I have not included any photos for the time being.

You will need: 
Large non-stick pan
Cutting board
Sharp knife

1 lb sausage in casings (pork or chicken)
10oz bag frozen pepper strips
10oz bag frozen sliced mushrooms
1 onion, halved and sliced thin

Seasoning & Spices: 
garlic powder

Since I’m working with frozen veggies, it takes a bit longer to cook, but it’s worth it for the added nutrients.* Heat a large non-stick pan on medium-high heat and dump in the peppers and mushrooms – you don’t need any cooking fat right now, the veggies need to defrost and lose some of their water. Stirring occasionally, cook the veggies until the water begins to evaporate (7-10 minutes) and then add in the onions. The onions will also let go of some water – once all the liquid has evaporated, add your cooking fat (ghee, tallow, coconut oil, olive oil, etc), salt, and any herbs or spices you like.

mild-links220_0Once the vegetables begin to caramelize, add in your sausage links. I prefer to use uncooked sausages and usually buy Mulay’s brand, but cooked sausages like Aidell’s Organic are just fine too! Just be sure to check your ingredients. If you are using raw sausage, let them cook for 5-7 minutes, turning once – continue to stir the veggies as well. Using tongs, remove the sausages one at a time to the cutting board and slice them into rings. If you are using pre-cooked sausages, you can slice them right away.

Continue to cook the veggie-sausage mixture until the sausages are cooked through, mixing occasionally so that nothing sticks to the pan. Serve immediately.


Okay, so that’s my basic sausage stir-fry, but you can make it work with almost any veggies you have available. Here are some options that I have tried or would, but you can use whatever you like:

  • fresh or frozen sweet peppers, sliced
  • fresh hot peppers, chopped
  • fresh or frozen mushrooms, sliced
  • onion (any kind)
  • scallions
  • shallots
  • broccoli
  • cabbage, sliced
  • green beans
  • carrots

Some herb and spice options, though I would not recommend using them all at once:

  • garlic powder
  • onion powder
  • Chinese five-spice
  • oregano
  • sage
  • rosemary
  • thyme
  • white pepper


If the veggies you’re buying are out of season, you’re better off buying frozen vs. imported. Produce begins to lose nutrients once its picked and the longer it takes to get to your plate, the less you benefit from it!

Just Beet It! Beet Purée

I’ll be honest, for most of my life beets have been a hard limit. No way, no how, they were not going in my mouth. The taste was fine, a little earthy, whatever; but the texture, ugh I could not get over that texture – and so I spent all my life pushing away my grandma’s borscht and every fancy beet salad at nice restaurants.

“What changed?” you ask. For one, taste buds evolve as you get older. There are so many foods that I used to despise as a child that I love now (mushrooms for one). This doesn’t really help if you have a thing with texture though, so let me just get to the beet story: I recently had the extreme pleasure of ordering my Passover Seder plate contents from authentic-Russian/Ukrainian Portland powerhouse Kachka. Let me just say, if you’re in Portland and looking for a place to eat – you will not be disappointed.

One of the components of the Seder plate is commonly a shank bone or lamb chop, but vegetarians often use root vegetables. Kachka’s z’roah was a phenomenal lamb chop with a beetroot purée. Guys, listen to me when I tell you, this was the most amazing vegetable item I had ever put in my mouth. I licked my plate clean… and the container the purée came in, and the Seder plate, and The Boyfriend’s plate. Revelation: I love beets, and have been on a mission to recreate the recipe since this discovery (took me about… four days). Kachka let me know that their recipe uses a bit of honey which I have obviously omitted as it is not a slow carb compliant ingredient, but feel free to add some in on cheat day or if you’re eating paleo!

If you have never worked with beets before, don’t panic! I hadn’t either, but it was very easy!

For this recipe, you will need: 
Clean kitchen gloves (or two pairs disposable gloves)
Large pot with lid
Strainer (optional, but recommended)
Blender or food processor

1 bunch red beets (3-4 large beets)
1-2 tsp olive oil
~ 2 tbsp warm water
Salt, to taste

While wearing gloves, remove greens from beets. Leave the beets whole including the roots (the long skinny part) and about 2″ of the stem – this will help keep the red color from going all over the place. Place the beets in a pot, season with salt to taste, and cover with water.


Cover pot with lid and bring water to a boil. Allow beets to boil until tender, about 40-45 minutes (very large beets may need some more time). Immediately drain beets and rinse them in cold water for 1-2 minutes. While wearing gloves, gently peel the skins off the beets – they should just slip right off along with the root, no peelers needed!

Allow beets to cool on a cutting board for at least 15 minutes. I gently cut the beets into a few large pieces so the insides would cool as well.

Once beets are cool to the touch, add them to the bowl of your blender or food processor with salt, olive oil, and 1 tbsp warm water. Blend until smooth or desired texture. Taste and adjust seasonings if needed – if your purée is very thick, you may need to add a bit more water or oil – and blend again.

Serve as is, or refrigerate and serve cool (I like it cold). Eat within 2-3 days.

Spring Fling: Short Rib Chili


Spring is here, spring is here! Well… sort of. In between glorious bits of sunshine, it’s still a little chilly which makes chili the perfect choice for dinner!

We picked up some beautiful boneless short ribs the other day, but I’m mixing it 50/50 with beef stew meat for a slightly more budget-friendly meal. This spicy hearty chili is a great option for weekend camping trips too (we usually make chili ahead of time and then reheat it in cast iron). And let me just say, these pictures may not be great, but the chili was amazing (seal of approval from The Boyfriend too).

For this recipe, you will need:
crockpot/slow cooker
non-stick pan

~ 1.25 lb boneless beef short ribs
1 lb beef stew meat
2 cans (14.5oz) diced tomatoes
1 can (16oz) black beans, drained and rinsed
1 can (7oz) chipotle peppers in adobo sauce
1.5 medium yellow onion, chopped
1 clove elephant garlic (or 3-5 cloves garlic)
3 dried chili peppers
2 tsp extra dark cocoa powder
2 tbsp apple cider vinegar
1-2 tsp avocado oil (olive or coconut is fine)

4 tsp ancho chili powder
2 tsp oregano
2 tsp cumin
2 tsp salt / to taste

Add one can of diced tomatoes and liquid to the crockpot. With the other can of diced tomatoes, drain the liquid first (do not rinse) and add to the pot. Drain and rinse beans until water runs clear, add beans to the crockpot. Remove stems and seeds from dried chili peppers and combine in blender cup with one full can of chipotle peppers in adobo sauce. Blend pepper mixture for about one minute or until it resembles a uniform paste and add to the crockpot. Add 2 tsp extra dark cocoa powder, 2 tsp salt, and 2 tsp ancho chili powder to the crockpot mix.

Using a sharp knife, finely chop elephant garlic clove (also called elephant toes) or 3-5 cloves normal-sized garlic. Set aside in a bowl with the chopped onion. Add 2 tsp each of oregano, cumin, and ancho chili powder to the onions and garlic.

One clove of elephant garlic vs a whole head of "regular" garlic

One clove of elephant garlic vs. a whole head of “regular” garlic

Pre-heat oil in a non-stick pan on high-heat. While the pan is heating up, dice the ribs and stew meat into ~1/2 cubes – they do not at all have to be uniform in shape, just similar in size. You want the pieces to be small enough that they are “bite size” but big enough that they can still be shredded later on. Add meat to the pan, in batches if necessary, and cook for 3-5 minutes on one side only to sear the meat and lock in some flavor. Add all of the meat to the crockpot.

In the same pan, add the onion-garlic-spice mixture and cook on medium heat for 3-5 minutes until fragrant and the onions have softened slightly. Add this to the crockpot.

Add 2 tbsp apple cider vinegar, stir to mix everything together, and set crockpot on low for 7-9 hours. If you don’t want to wait that long, try cooking on high for 3-5 hours checking periodically to make sure it doesn’t burn. If you find that the chili has let off a lot of liquid, you can crack the lid a little bit to let some of the liquid evaporate. I personally prefer a thicker chili (as opposed to more liquid) so we usually crack the lid for half the cooking time.


Serve immediately – as is, with chopped raw onion on top, with guacamole, or with grilled veggies.

Store in the fridge up to three days.

Two Years: My Top 20 Recipes!

Wow, I can’t believe it’s been TWO YEARS since I first created SlowCarbSnacktime. It’s been a long road learning how to eat properly and fuel my body, and there’s still a very long journey ahead, but it has been such an amazing and educational adventure so far and I’ve come up with so many healthy slow carb recipes along the way. There’s many more to come, but for now, I’m celebrating two years of SlowCarbSnacktime with my top 20 recipes.

All 20 of these recipes are grain, gluten, sugar, corn, potato, rice, and soy-free. Two recipes use some dairy, but I’ll make sure to note that in the list. I will also note paleo and whole30 compliant recipes (they are obviously all slow carb compliant). Items marked “vegetarian” are either vegetarian or can easily be made so by changing an ingredient such as swapping out chicken stock for vegetable stock.

  1. Amazeballs: Super Scallion Turkey Meatballs – paleo/whole30 – I used ground pork rinds instead of bread crumbs to give these meatballs the fluffiness they need without the carbs you don’t want.
  2. B^3: Butternut Bacon Bitespaleo/whole30 – It may take a few minutes to wrap these precious little pieces of squash in strips of bacon, but I promise it’s worth every second of your time.
  3. Butternut Squeek Soupvegetarian, paleo/whole30 – There are few things better than a hot butternut squash soup on a cold winter day… this soup with butternut squash plus leeks is one of them.
  4. Chicken Liver Mousse – dairy – Okay, I’m not going to lie, there’s a lot of butter in this recipe, but it is one of the easiest things to make for a classy dish to stun your guests without sacrificing protein. Also tastes great with eggs for breakfast, or by itself on a very large spoon…

    Beautifully set. Dig in!

    Beautifully set. Dig in!

  5. Decontamination: Ginger Chicken Souppaleo/whole30 – The perfect comeback to any cold, my chicken soup is infused with a ton of ginger to help combat the ickiest of feelings. A favorite of my dad’s to fight back against chronic sinus infections.
  6. Duck Duck Asparaguspaleo/whole30 – Crispy asparagus oven-roasted in duck fat. The way to my heart is through my stomach.
  7. Easy Peas-y: Split Pea Soup w/ Sausage – One of The Boyfriend’s favorites, I boil the sausage in chicken stock and then use that stock in the soup. So rich, so good.
  8. “Gazpacheaux” Gazpachovegetarian, paleo/whole30 – This cold tomato soup is a perfect snack to beat the summer heat or spoon into shot glasses for a classier kind of party.
  9. Hold the Sizzle: Fiery Chicken Fajitas – paleo/whole30 – This spicy little stir fry is a great option for a protein-packed dinner for two and tastes great with strips of beef too!
  10. Holy Crap! Garlic Soupvegetarian, paleo/whole30 – Over 20 cloves of garlic and a whole head of cauliflower into the pot for a super smooth, bright white soup.
  11. Kimchi Fried Cauli-Rice – paleo/whole30 – Cauliflower rice, kimchi, eggs, and bacon fat. What more could you want?
  12. Lamb Chop’s Play Along: One Baaaaad Burgerpaleo/whole30 – This ground lamb burger with fresh rosemary is so juicy, sticking it on a bun would just be a waste.
  13. Perfect ‘Stachio Guacvegetarian, paleo/whole30 – My copy cat version of the stunning guacamole at Jose Garces’ El Vez. Never pay $14 for guac again.
  14. Red Lentils are Dal-iciousvegetarian – My take on a traditional Indian dal, prepared in a slow cooker using red lentils and a ton of fresh spinach. I crave this all the time and it’s a great dish entirely on its own, paired with a meaty protein, or even reheated in a pan with some eggs!
  15. Rosemary Bone Brothcrockpot, paleo/whole30 – This slow-cooked broth is made from beef soup/marrow bones and cooks on low for nearly two days to extract all the vitamin goodness from the bones. When it’s cold, it looks like jell-o, but warm it up for a mineral-packed cup of life. Seriously, I know how cheesy that sounds, just try it. It’s amazing.
  16. Saturday Morning Shakshuka / Date Night Zoodlesvegetarian, paleo/whole30 – These two quick dishes pair great together for a meal so tasty, you won’t even realize there’s no meat!
  17. Sweet Hundos: Oven-Roasted Cherry Tomato Saucevegetarian, paleo/whole30 – This super easy tomato sauce is made with “Sweet 100’s” cherry tomatoes and is unlike any sauce I’ve tasted before. I just couldn’t get enough and ate half the jar with a spoon. Serve with just about anything.

    Mmm saucy!

    Mmm saucy!

  18. Top Secret Deviled Eggs / Devilish Egg Salad – My go-to potluck dish and an easy alternative for cravings at home.
  19. Tiny Viking Funerals – cheat day, dairy – Jalapenos stuffed with chorizo and cream cheese. A cheat day treat guaranteed to knock the socks off all your friends.
  20. Whatsername Fish Tacos – Chickpea flour-crusted tilapia fillets and large lettuce leaves make for this delicate but delicious taco dinner. You won’t even miss the tortillas.

Southwestern Turkey Bowl

Between grad school, daily life, makeup nerdery, preparing for another trip back east, and a recent trip to Israel (followed by a vicious cold), I’ll be honest – I haven’t felt much like writing recipes lately.

Last week I had a bit of an eye-opening encounter with an old friend who reminded me that I’m not alone, that it’s okay to share even when everything isn’t fine and dandy, and that health comes first. She was right, and health definitely comes first – mine and yours. Taking care of myself starts, in many ways, with eating the right foods and I started this blog with the promise of sharing them with you guys. Not really doing good work if I’m keeping all the recipes to myself, am I? So, while there hasn’t been anything super extravagant lately, here’s a few quick meals coming up for those days when you’re running low on spoons.

Dinner is served!

Dinner is served!

Southwestern-inspired Turkey Bowl

2 lbs ground turkey
1 15-oz can black beans, drained and rinsed
1 medium yellow onion, chopped
2 Serrano peppers, chopped

1 tsp granulated garlic
fresh cilantro
chipotle powder
salt and pepper, to taste

For guacamole:
1 large ripe avocado
dried parsley
red pepper flakes
lime juice

turkey bowl

Heat oil in a large skillet over medium-high heat. Add peppers, onions, and granulated garlic and sauté for 3-5 minutes or until onions soften and slightly brown. Stir in beans, cilantro, and ground turkey. Season immediately with salt, pepper, chipotle powder, and cumin to taste and stir well to incorporate. Continue on medium-high heat, stirring frequently, for 7-10 minutes or until turkey is completely cooked through.

While your entrée is sizzling away, prepare guacamole following THIS recipe. I left out the pistachios this time (mostly because I didn’t have any), but I’m sure they would add a nice crunch.

Serve turkey-bean mixture in a bowl and top with guacamole and fresh cilantro or parsley. Enjoy!

2014 in review

SlowCarbSnacktime will be on hiatus through the end of January. You can follow all my travel adventures on instagram.

In the meantime, check out the 2014 “annual report” for

Here’s an excerpt:

Madison Square Garden can seat 20,000 people for a concert. This blog was viewed about 68,000 times in 2014. If it were a concert at Madison Square Garden, it would take about 3 sold-out performances for that many people to see it.

Click here to see the complete report.

Turnip For What: Winter Mushroom Soup


Woo-hoo! The first semester of grad school is finally over. New recipes posted created by slowcarbsnacktime, 1/4 MHA. No but seriously, I finished the semester with straight As for the first time since sixth grade and I am feeling so relieved and ready to write.

If you follow me on instagram or facebook, you may have heard that our Whole30 adventures went exceedingly well. The Boyfriend and I each lost about 10 lbs and he is down nearly two inches on his waist! We just started a new lifting program so I didn’t expect to see much in the way of inches lost, but all my jiggly bits are definitely less jiggly. Bonus: a lot of my chronic stomach issues seem to have disappeared on Whole30 as well (I am guessing because of sneaky soy lecithin hidden everywhere that we weren’t so strict about before). For this reason, we’ve decided to give strict paleo a whirl and see how it stands up to slow carb. For the time being, I will do my best to create and share recipes compliant with all three – slow carb, paleo, and whole30 – but you should always make sure to check my ingredients anyway just to be safe.

One of my first winter break creations was this damn delicious mushroom soup that came together so quickly and paired great with The Boyfriend’s pan seared pork chops.


For this recipe you will need:
1 large pot
Immersion blender
Vegetable peeler

1.5 lbs white button mushrooms, sliced
1 lg yellow onion, diced
1 turnip, peeled and coarsely chopped
1/2 can coconut milk (Thai Kitchen)
2 tsp white vinegar
2 qts (8 cups) chicken or beef stock

2-3 tsp salt
1/2 tsp cracked black pepper
1/2 tsp celery salt
1 tbsp granulated garlic
1/2 tsp sage


#1 – pretty much any mushroom will do, but I’ve been on a huge button mushroom kick lately and they’re also super cheap, so that’s what I used.

#2 – if possible, get the Thai Kitchen brand coconut milk (in the red can). For whatever reason, the milk is separated with solid cream at the top and the liquid at the bottom. I only added the cream and it was amazing. Mushrooms and onions already give off a ton of liquid and with two quarts of chicken stock, we didn’t need any more. Just adding the cream (all of it) made for a super creamy and rich soup, completely dairy free. A regular can of coconut milk will do just fine (in the can, not the carton), but I highly recommend that brand if you can swing it.

#3 – if you’ve seen some of my soup recipes in the past, you may have noticed I’m a big fan of blended soups. It’s a trick my step-grandma used to pull on us when we were kids to eat her (seriously delicious) healthy soups without picking out ingredients we didn’t like. It’s a trend that stuck and my go-to state for soups, but if you want a bit more chunk, just chop your mushrooms and turnip into small bite-sized pieces and ditch the Immersion blender.

#4 – I used chicken stock today because it’s all we had at home, but I suspect it would be even more delicious with beef broth. This soup (and most others on my blog) can also be made vegan in a pinch by subbing in vegetable broth.


Peel the turnip, removing ends, and chop into large chunks. Thoroughly wash all mushrooms with water. Seriously, they grow in poo, wash them well. Transfer mushrooms to a large bowl. Dice the onion and add it to the bowl of mushrooms.

Drizzle 1-2 tbsp of oil over the mushroom-onion mixture and toss gently to coat.

Melt 1 tbsp of ghee or olive oil in a large pot over medium-high heat. Add mushrooms and onion to pot and allow to gently fry, stirring occasionally (to ensure even browning) until reduced by half – about ten minutes. As I said above, mushrooms and onions hold a lot of water, so when you first add them to the pot it will take up a lot of space. As the mushrooms cook, they will give up a lot of this water and shrink down taking up half as much space in the pot as they did when raw. Add ~1 tbsp granulated garlic.

Add the chopped turnip to the pot and 1tsp of salt, mixing again to make sure everything got a little bit of time on the bottom of the pot to brown up. This caramelization packs a ton of flavor and will add some serious depth to your soup.

Add in two quarts of stock, mix again, and bring to a boil – stirring occasionally. Reduce heat and allow soup to simmer for 20-25 minutes before adding the coconut cream/milk. Remove from heat and let cream melt before blending the soup. Blend to desired consistency and return to low heat.

Add 1tsp salt, cracked pepper, and celery salt, and sage to taste and allow to simmer for another 10-15 minutes, until soup thickens.

Sometimes a few pieces miss the blender so if the soup isn’t smooth enough for you, now is the time to blend it again (remove the pot from the stove to do this).

Return pot to heat to help marry flavors. Adjust seasonings to taste and serve immediately. Finish with truffle salt or a swirl of coconut cream (optional).

Allow to cool completely before storing in the refrigerator. To reheat, add desired amount of cold soup to a small pot. Bring to a low boil on medium-high heat and serve.